So, yesterday I went with my middle child on a field trip to a place called "Sky Zone Trampoline Park". I wasn't sure (at all!) what to expect, but it turned out be a really fun day (except for the long bus ride there and back!). I don't know how to describe the "park" exactly, except to say that everything is trampoline based! It was fun, and (total) I probably jumped on a trampoline for at least an hour - which is a lot for an old gal like me! : ) Ok, the jumping itself wasn't too bad, but I did need to take a lot bathroom breaks to make sure I didn't pee myself! Hahaha, seriously though, having kids (and vaginal births!) really makes things like jumping on a trampoline more like playing a game of Russian roulette! Whomp whomp.

Anywhooooo, this recipe today is really tasty, and not difficult to put together.

There's a new Thai/Japanese restaurant in Belleville that we've been to a few times, and it has opened my eyes to the many wonderful Thai (and Japanese) dishes I've never known about. I also tried sushi (well, I tried it once before, about 10 years ago and hated it!) and really loved it. So, all that to say I've been experimenting at home with different Thai flavours, and I was pleased as punch with this dish.

The sauce is adapted from Stupid Easy Paleo's Sweet Chilli Dipping Sauce, and the meatballs are just a few ingredients with nothing fancy. Well, unless you consider sesame seeds fancy? If you want to make your own Asian cuisine at home, just get yourself some sesame seeds! Just commit to it; they aren't terribly expensive and they are delightful and (in my opinion) essential in making Asian foods! All that said....you can omit the sesame seeds if you don't have any. But just get some. : )

Thai Meatballs with Sweet & Spicy Sauce

Ingredients:

For Meatballs:

1 ib ground beef

1 medium sized carrot, grated

1 Tsp EACH garlic powder, onion powder, paprika, and ground ginger

1 Tbsp sesame seeds

Pinch of salt & pepper

For the Sweet & Spicy Sauce:

1/2 Cup apple cider vinegar (or white wine vinegar)

4 Garlic cloves, minced

3 Tbsp honey

1 Tbsp fresh grated ginger (or 1/4 Tsp ground)

1 Tsp chili flakes

1/4 Tsp Cayenne pepper (optional)

2 Tsp Arrowroot starch (if not paleo, you can use corn starch)

Method:

For the meatballs:

Place all ingredients for meatballs into a bowl, and, using your hands, combine. Don't over mix though, just work everything together gently

Place a large skillet on medium, and drizzle some olive oil into the pan

While that's getting nice and hot, begin to make your meat into balls. In order to get uniform sized balls, I use my small Pampered Chef scoop, but if you don't have one of those, simply use a tablespoon to scoop out the meat mixture and gently roll into balls (you may need to put a little oil onto your hands to keep the balls from sticking)

Once the pan is hot, place a few meatballs into the pan, and sear to create a nice "crust" on the meatballs. I generally place a few into the hot pan, then take the handle of the pan and give it a smooth shake so that the meatballs rolls around and keep a nice shape as they brown. You can also just use tongs or a spoon to gently roll the meatballs over so that all "sides" are being browned. Don't overcrowd the pan though! Do this is batches (the exact number depends on how big your pan is) until all of the meatballs have been browned and in the pan for at least 5 minutes and nearly cooked through. Remove each batch of meatballs from the pan and set aside on paper towel or newspaper to drain slightly

Once all the meatballs have been cooked, remove some of the grease from the pan, either by pouring it off, or using paper towel to dab it out (we're using the pan for the sauce now) : )

For the sauce:

Once the grease has been taken out of the pan, return it to a medium heat

Add the vinegar into the pan, and deglaze, scraping up the nice browned bits from the pan that the meatballs left behind

Add in the other ingredients for the sauce, except the arrowroot

Once the honey is melted, and the sauce is warm, add in the arrowroot starch and whisk to combine (make sure you don't leave any lumps behind!)

Once the sauce is well combined, add the meatballs back into the pan to warm back up as the sauce gets hot and thickens (this should only take a few minutes)

You're all set! Serve it up!

​

***If kids are eating this, and they don't like spicy food, just leave some of the meatballs out of the sauce. They still taste great on their own!***

I like to eat this with a quick fry of shredded cabbage, bean sprouts, thinly sliced peppers and onions, and spiralized zucchini. I'll just top it with the meatballs, and spoon a little extra sauce on it.

Anyway, on Monday on my health & fitness post I talked about dealing with stress. One of the things that had been causing me anxiety was a decision to cook at a camp this summer. Once I decided I would do it, I got started on menus. I like creating menus, but I've only had to do it for my family, and special menus for if guests are coming over.

So, I'm putting it out there - what kind of food would you consider quintessentially "summer camp", and what foods would you think could work on a summer camp menu? I always lean towards healthy options, but I realize (and my husband keeps reminding me!) that the whole world, and most children, don't eat or believe in eating the way I do. So I need to balance healthy foods with camp foods, oh, and all on a budget too! This might be a challenge, but I am totally up for it! Input would be welcomed though!!!

Lots of fruit and veggies on the menu!!!!! The campers may not enjoy it but I know the staff will appreciate it. Anther favourite is chicken Caesar wraps, made with chicken nuggets/strips to simplify. Which camp are you cooking for? Sounds exciting and I'm sure your kids will have a blast.

Reply

Amy-Lyn

6/11/2016 04:31:52 am

We're cooking for Pleasant Bay Camp here in the county. It's a beautiful spot, and I'm sure it'll be great....but I am feeling nervous about messing up!
Caesar wraps are a great idea! Thanks!
I have fresh fruit for every breakfast, lunch, and nighttime snack, as well as veggies and dip with lunches, and a salad bar with dinner. I think (I hope!) that will be enough fruits & veggies to keep the staff happy and healthy!

Reply

Ken Netzel

6/14/2016 07:06:15 am

Have porridge for those cool mornings . A big plate of beans and wieners and toast and if enough left over turn into a chili a couple days later . Water melon available all the time to keep them hydrated on hot days . .a soup and hot dogs . grilled cheese sandwiches.

Reply

Amy-Lyn

6/15/2016 06:31:21 am

Great ideas Ken, especially watermelon! Thanks!

Reply

JoAnne

6/15/2016 06:34:38 am

Made these for dinner last night and they were so good. My kids will try all sorts of foods, and they thought they were great. We're not Paleo, just gluten-free, so I served mine with rice (also steamed veggies). Thanks for the wonderful recipe!
Oh, and as a camper I always loved grilled cheese. We never got it much at home for some reason, so having it camp always felt like a treat!

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Welcome To Bushel &A Peck!

Hi, I'm Amy-Lyn!

I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my​ 3 amazing kids! Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : ) Read more about me by clicking here!